FOOD CHEMISTRY
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2025
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IF 9.8
Mengcong Zhang,Li Lu,Xiaowen Hu,Chengzhe Zhou,Cheng Zhang,Jiaxin Fang,Linyuan Duan,Bo Zhang,Yuqiong Guo
Goji ( Lycium barbarum L.) leaf tea (LBLT) has gained popularity among consumers owing to its pleasant aroma. Selecting optimal Goji cultivars for tea processing is critical for enhancing the quality of LBLT. This study investigated the aroma characteristics of Goji leaf white tea (LBLWT) and green tea (LBLGT) prepared from 25 Goji lines. LBLWT emitted woody, floral and fruity aromas, while LBLGT exhibited a distinct roasted corn aroma. The integrated application of variable importance in projection, odour activity value and partial least-squares regression analyses led to the identification of key aroma compounds, whose metabolic pathways were also illustrated. Using multi-criteria evaluation methods, excellent Goji lines suitable for processing LBLWT (Z20, Z48 and N1) and LBLGT (Z85, Z20, N1 and Z68) were screened. This study took the lead in adopting multi-criteria evaluation methods, screening high-quality Goji lines and providing theoretical basis for high-quality LBLT processing.
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SURFACE & COATINGS TECHNOLOGY
·
2025
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IF 6.1
Jihan Liao,Xiaohong Li,Guoqiang Li
The deposition of hydroxyapatite coatings on the surface of magnesium alloys has proven to be an effective option for efficiently reducing their corrosion resistance and increasing their bioactivity. However, the challenge of implant-associated infections due to inadequate antimicrobial properties remains. In this work, a hydroxyapatite/tea polyphenol (HA/TP) composite coating was prepared on a magnesium alloy (AZ31B) substrate by a one-step hydrothermal method. The aim was to retard the corrosion rate of the magnesium alloy while synergistically combining the bioactivity of HA with the antimicrobial properties of TP to realize the multifunctionality of the material. The optimum reaction conditions for the precursor solution at pH 8.5 were determined by the morphology of the coating surface and the crystallographic phase analysis. Fourier transform infrared spectroscopy analysis experiments showed that chemical bonds were formed between HA and TP, which improved the stability of the structure. Antimicrobial experiments showed that the addition of TP exhibited broad-spectrum antibacterial activity against Escherichia coli and Staphylococcus aureus . Electrochemical experiments showed that the HA/TP coating reduced the corrosion rate of magnesium alloys to 0.349 mm/y. In addition, the coating exhibited excellent biocompatibility, promoted the proliferation of MC3T3-E1 osteoblasts and had the ability to rapidly induce mimetic mineralization. This study presents a novel strategy for the preparation of multifunctional coatings with both corrosion resistance, osteogenic activity and antimicrobial properties, providing a potential solution for degradable magnesium-based bone implants.
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Chemosensors
·
2025
·Vol. 13
·期 4
·137
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IF 3.7
Siying Li,Dongdong Du,Shaoming Cheng,Zhenbo Wei
This study aimed to quantify the bitter–astringent interactive perceived intensity (BAIPI) of green tea based on the Weber–Fechner law by two-alternative forced choice test. Caffeine, (-)-epigallocatechin-3-gallate (EGCG), and Quercetin-3-o-rutinoside (Que-rut) were identified as the key bitter–astringent compounds. Then, BAIPI values were assessed based on the concentration ratios and ranges of caffeine, EGCG, and Que-rut in green tea according to the Weber–Fechner law. The BAIPI values were further fitted to a logarithmic curve:yBAIPIvalue=a×lnxconcentration of caffeine−b−c+IVinitialBAIPIvalue−1. The constant termsa,b, andcwere derived from the ratio of caffeine to EGCG, as the slope and X-intercept of the curves correlated exponentially with this ratio. The initial BAIPI value (IV) was calculated as:IVinitialBAIPIvalue=18.7960−0.3956q(theratioofcaffeinetoQue−rut). Validation showed a standard error of 1.5865 between estimated and actual BAIPI values. This method enables the estimation of bitter–astringent intensity in green tea by analyzing the concentrations of caffeine, EGCG, and Que-rut.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Hui Li,Shuangshuang Chen,Yumei Li,Zelin Sang,Zhenhua Chen,Xifan Mei,Xiuli Ren
In the pathogenesis of inflammatory bowel disease (IBD), overstimulation of inflammatory factors can trigger a coagulation cascade, increase the risk of intestinal micro-thrombosis and lead to microcirculation disorders. However, prevention of microcirculation pathways has not received enough attention. Heparin is commonly used in anticoagulant therapy, but oral delivery does not have an excellent anticoagulant effect. To improve the stability of heparin (HEP) in the gastrointestinal tract, zein/tea polyphenol nanospheres with a core-shell structure (EGNs@Z) were developed for oral administration of heparin (HEGNs@Z). The Zein shell has pH-responsive properties and is effective in preventing premature dissolution of heparin. At the same time, EGCG nanospheres (EGNs) play an anti-inflammatory role, jointly improve the vicious cycle between inflammation and microthrombosis. The results of SEM, TEM and FTIR showed that EGNs successfully encapsulated heparin and formed zein shells on the surface of microspheres with a thickness of 50-100 nm. In vitro simulated digestion experiments showed that zein shells prevented the breakdown of microspheres and heparin in a simulated gastric environment, whereas EGNs and HEP were slowly degraded and released in a simulated intestinal environment. Coagulation analysis showed that HEGNs@Z was effective in delaying clotting time. A mouse model of acute colitis has also shown that HEGNs@Z robust promotes colonic epithelial regeneration, inhibits malignant microcirculation, and reduces bleeding risk. These findings reveal that this orally bioavailable multifunctional material may provide a novel, effective and convenient treatment for inflammatory bowel disease.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Qian Pu,Anlan Qu,Minghui Qi,Yanan Liu,Bin Liu,Xin Fang,Yufei Wang,Yuan Yuan,Guangxian Jiang,Shuang Wu,Mingjin Li,Jingyi Xiao,Youyi Huang
BACKGROUND The rolling–cutting process (RCP) is a crucial process in crush–tear–curl (CTC) black tea, but its quality formation is far from clear. This study aims to elucidate the dynamics of sensory quality and metabolites through quantitative descriptive analysis, headspace solid-phase microextraction/gas chromatography–mass spectrometry, and liquid chromatography–tandem mass spectrometry. RESULTS Sixteen key characteristic aromas with ratio of each relative odor activity value (rOAV) to the maximum rOAV (ROAV) ≥ 0.1, variable importance in projection (VIP) > 1, and P < 0.05 were screened out, and linalool, (2 E )-2-nonenal, and ( E )-2-hexenal were the top three ROAVs. The RCP mainly facilitated the release of grassy aromas through fatty acid oxidation while also promoting the synthesis of fruity aromas through monoterpene biosynthesis and phenylpropanoid/benzoid biosynthesis. Additionally, 72 non-volatiles (VIP > 1.50, P < 0.01) were identified as characteristic metabolites, and flavonoids accounted for the largest proportion. RCP accelerated the glycosylation of kaempferol and quercetin to enhance the bitter and astringent attributes. CONCLUSION These findings will promote the comprehension of CTC black tea quality formation in RCP. © 2025 Society of Chemical Industry.
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NEW JOURNAL OF CHEMISTRY
·
2024
·
IF 2.7
Atian Xie,Lei Lu,Can Wei,Jirong Luo,Tong Tian,Feiyan Wang,Quan Li,Jiaheng Pu,Jiuyun Cui,Chengcai Li
Surface modification of membranes through facile coating methods is a promising way to improve their pollution resistance and separation performance. Herein, a tea polyphenol (TP)-coated PVDF membrane (PVDF-TP) was prepared via a simple temperature-regulated oxidative polymerization. The obtained membrane exhibited a water contact angle of 0° and underwater oil contact angle of 168.2°. This superhydrophilic/underwater superoleophobic membrane showed good separation capabilities with fluxes of 88.3–169.9 L m−2 h−1 and separation efficiencies of over 98.7% for various oil-in-water emulsions under a gravity-driven process. The PVDF-TP membrane exhibited excellent stability and was capable of withstanding ultrasonic waves, bending, and agitation. Even after recycling for more than 15 times, the separation efficiency of the membrane was still above 98.7% and the flux decreased by approximately 37%, demonstrating a good antifouling performance. Considering the characteristics of its simple preparation, good antifouling performance, high separation efficiency, and good stability, the PVDF-TP membrane has broad application prospects in the field of oil–water separation.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanyan Cao,Meng Tao,Anan Xu,Zheng Tu,Shanshan Wang,Qinyan Yu,Sixu Li,Zhengquan Liu
Black tea contains sweet aroma compounds (SACs) with sweetening potential. However, a systematic understanding of their composition, enhancing effects, and underlying mechanisms is lacking. This study identified 14 key SACs in global sweet-aroma black teas using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Electronic tongue and sensory validation confirmed their sweetness-enhancing effects in a sugar-free black tea beverage and revealed their inherent taste properties (sweetness, astringency, pungency, and cooling). Molecular docking and dynamics simulation elucidated the stable bindings of T1R2/T1R3-benzeneacetaldehyde/ β -damascenone, α -amylase-benzeneacetaldehyde, TRPV1-geraniol, and TRPM8-methyl salicylate, mediated by hydrogen bonding and hydrophobic interactions. These protein-ligand complexes were proposed to modulate sweetness, sweet aftertaste, heat-evoked sweetness, and cooling-enhanced sweetness, respectively. Consequently, this study demonstrates that SACs enhance sweetness through cross-modal interactions and inherent taste properties, providing novel mechanistic insights and actionable strategies for flavor optimization in tea beverages and other food products.
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Food Bioscience
·
2025
·
IF 5.9
Guipeng Jia,Ning Deng,Tingting Ouyang,Yanyan Wang,Ximing Huang
Catechin is one of the main antioxidants in tea, and its mechanisms of action have been extensively studied. However, the inhibitory effects of metal ions remain unclear. In this study, the interaction between catechin and ferric ions (Fe 3+ ) was systematically investigated to clarify the mechanism behind their reduced antioxidant activity. Results showed that Fe 3+ significantly reduced the antioxidant capacity of catechin – for example, the DPPH scavenging rate dropped from 79.8 % (in the absence of Fe 3+ ) to 60.9 % with 0.1 mM Fe 3+ . Structural and spectroscopic analyses confirmed the formation of coordination complexes, while density functional theory (DFT) calculations revealed that Fe 3+ coordination altered the electron distribution and reduced the HOMO–LUMO energy gap. Based on these findings, a coordination–passivation–oxidation mechanism was proposed, whereby Fe 3+ binding modified the electron density and oxidation potential of catechin, weakened their antioxidant function. These results offer new insight into the redox behavior of tea polyphenols and may inform the development of targeted metal–polyphenol-based antioxidant strategies in functional foods.
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Journal of Future Foods
·
2025
·
IF 7.2
Zhen Liu,Yu-mei Zhai,Wen-zhu Guo,Lu Chang,Chong Yu,Sheng-Ming Lei,Yun-Guo Liu
Ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) was used to detect the metabolites during the withering process of rose white tea to find out the differential metabolites, and headspace solid-phase microextraction–gas chromatography–mass spectroscopy (HS–SPME–GC–MS) was used to detect flavor compounds during the withering process of rose white tea and identify characteristic aroma compounds. By studying the flavor characteristics during the withering process, the reasons for the formation of the aroma of rose white tea can be revealed, providing a theoretical basis for the development of new tea products. There was a significant positive correlation (p<0.05) between total flavonoids and benzoids, organoheterocyclic compounds. The contents of compounds such as linalool, trans-cinnamic acid, L-phenylalanine, tyramine, indole-3-acrylic acid, and valine gradually rose during withering, yet declined subsequent to drying. The moisture content, total phenol content, and hydroxyl radical scavenging activity showed a negative correlation with the withering time. GC-MS results showed that 148 flavor compounds were identified in rose white tea, with linalool, citronellol, geraniol, phenylethanol, citral, phenylacetate, and methyl eugenol identified as the main contributors to the aroma characteristics of rose white tea. Citronellyl acetate and 2-undecanone were characteristic aroma compounds during the rose withering stages (WT0-WT48). The concentrations of citronellyl acetate exhibited an initial increase followed by a subsequent decline (WT0: 2.347mg/kg; WT12: 2.455mg/kg; WT24: 3.646mg/kg; WT36: 3.176mg/kg; WT48: 1.217mg/kg;). Phenylacetaldehyde and cyclotridecanone were unique aroma compounds found in dried rose white tea (HAD).
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Food Chemistry-X
·
2026
·
IF 9.2
Yu-Xin Xie,Qiu-Yue Ma,Qian-Da Xu,Nan Chen,Wei-Cai Zeng
Frozen storage is commonly used for preservation of meat products, but it may cause some quality deterioration, due to the repeatedly forming of ice crystals in meat. Effects and action mechanism of tea polyphenols (TP, from 0 to 0.30 g/kg) on the quality of beef meatballs during freeze-thaw cycles were investigated in present study. TP significantly reduced thaw loss of beef meatballs by 36.62% and improved texture (hardness increased by 21.13%, chewiness increased by 18.88%). Low-field nuclear magnetic resonance analysis revealed that TP restricted the conversion of immobilized to free water, decreasing free water by 7.42% and increasing immobilized water by 7.43%. Freezing temperature curve and microstructure image results demonstrated that TP facilitated the rapid formation of uniformly distributed, smaller ice crystals in beef meatballs. After freeze-thaw cycles, TP significantly decreased the content of free sulfhydryl and carbonyl groups of myofibrillar protein, enhanced its surface hydrophobicity and decreased its solubility. Furthermore, multispectral (including fluorescence and infrared spectroscopy) analysis combined with molecular docking indicated that TP could significantly caused a more unfolded secondary structure of myofibrillar protein and expose its hydrophobic centers due to their molecular interaction through hydrogen bonds and hydrophobic interactions. All results suggest that TP show the potential to ameliorate the quality of frozen meat products.
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SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2026
·
IF 4.8
Ye He,Wu Wang,Xu-Dong You,Yao Chen,Xiao-Zhi Wang,Tong Wang,Hai-Long Wu,Ru-Qin Yu
Accurate discrimination of dark tea vintages is crucial for quality assurance and market value assessment. In this study, a multiple carbon quantum dots-enhanced excitation-emission matrix (MCQDs-EEM) fluorescence strategy was developed for the rapid identification of Anhua dark tea from different production years. Three functional carbon quantum dots with complementary responses to pH, tea polyphenols, and amino acids were combined into an integrated fluorescent chemical sensor, generating enhanced and information-rich fluorescence fingerprints upon interaction with tea infusions. The MCQDs-EEM dataset was decomposed using the Alternating Trilinear Decomposition (ATLD) algorithm, which revealed four chemically significant components that showed differences in Anhua dark tea from thirteen different years. Based on the MCQDs-EEM data, partial least squares discriminant analysis (PLS-DA) and k -nearest neighbors ( k- NN) models were constructed. The PLS-DA model achieved 100% classification accuracy for both the training and test sets, while the k -NN model attained accuracies of 96.59% and 100%, respectively. These results demonstrate clear superiority over the traditional fluorescence strategy based on carbon quantum dots (CQDs-FL), which relies on the splicing of three distinct emission spectra. The MCQDs-EEM strategy not only simplifies the implementation process but also demonstrates higher accuracy, which can be regarded as an effective tool for tea vintage authentication and quality control.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Jing Wang,Jiaqi He,Silei Bai,Yixiong Wang,Hengbin Yao,Xuehui Liu,Junhui He,Anhong Liu,Chao Wang,Zhonghua Liu,Jianan Huang
Fresh leaves from seven regions were processed under identical conditions. • Processing reshaped aroma composition and amplified regional differences. • OAV and multivariate analysis identified 17 region-specific odorants. • Molecular docking suggested different receptor binding capacities among key odorants. Whether standardized tea processing homogenizes regional raw material differences or reconstructs them into distinct aroma profiles of raw Anhua dark tea (RADT) remains unclear. In this study, fresh leaves from seven regions were processed under identical manufacturing conditions to separate the effects of raw material origin from manufacturing process. Sensory evaluation showed that standardized processing did not eliminate regional aroma differences; instead, the resulting tea infusions retained distinct aroma attributes across regions, including roasty/smoky, stale/woody, floral, fruity, and green/fatty notes. GC-O/MS and quantitative analysis identified 48 odorants in fresh leaves and 82 odorants in RADT infusions, indicating that processing substantially reshaped the aroma composition. Alcohols, aldehydes, and terpenoids derived from fresh leaves generally decreased, whereas processing associated acids, phenols, lactones, and heterocyclics increased. Multivariate analysis identified 45 processing responsive odorants, including newly formed heterocyclics, ( E , E )-2,4-heptadienal, and ( E )- β -ionone. By integrating odor activity value with multivariate discrimination, 17 regional key odorants were identified, demonstrating that standardized processing reconfigured regional raw material differences into distinct aroma-active compound combinations rather than homogenizing them. Molecular docking revealed different predicted binding capacities between representative key odorants and selected olfactory receptors, with cedrol and ( E )- β -ionone showing stronger predicted receptor interactions than smaller linear aldehydes, suggesting that regional aroma differences in RADT may also involve receptor level recognition. Overall, these findings reveal that standardized processing acts as a transformative filter that reshapes regional raw material differences into distinct aroma profiles in RADT. Download: Download high-res image (184KB) Download: Download full-size image
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危险品化学品经营许可证（带存储）